Whole Grain Wheat Research Articles

Effect of Layered Debranning Processing on the Proximate Composition, Polyphenol Content, and Antioxidant Activity of Whole Grain Wheat

Layered debranning processing (LDP) of whole grain wheat (WGW) could not only retain more bioactive compounds but also contributes to grain saving policy as compared with the refined wheat flour (WF). In this study, effect of different debranning rates from 0 to 13.37% on the proximate composition, polyphenol content, and the antioxidant activity were analyzed. As debranning rates increased from 0 to 13.37%, the insoluble dietary fiber content decreased from 9.94% to 6.47%, whereas the soluble dietary fiber contents increased from 3.06% to 3.98%. The free phenolic content decreased by 62.72%, while the free flavonoid content increased by 4.68% with debranning rates increasing. For the phenolic acids, protocatechuic acid and ferulic acid dominated the free and bound phenolic acid in WGW, which showed the highest contents at 6.95% and 4.45% debranning rates, respectively. As for flavonoids, naringenin (the free-state phenolic) and rutin (the bound state phenolic) in WGW had the greatest level at 4.45% debranning rate. As compared to WGW and WF, LDP significantly improved the DPPH, ABTS·+ radical scavenging activities and total antioxidant activities. In conclusion, 4.45% and 6.95% were the best debranning rates to retain polyphenol contents and antioxidant activities.

The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics

Wheat flour is one of the most prevalent foodstuffs for human consumption, and novel strategies are underway to enhance its nutritional properties. This work evaluated wholegrain flours from bread wheat lines with different amylose/amylopectin ratios through in vitro starch digestion and large intestine fermentation. High-amylose flours presented a higher resistant starch content and lower starch hydrolysis index. Moreover, UHPLC-HRMS metabolomics was carried out to determine the profile of the resulting in vitro fermentates. The multivariate analysis highlighted distinctive profiles between the flours derived from the different lines compared to the wild type. Peptides, glycerophospholipids, polyphenols, and terpenoids were identified as the main markers of the discrimination. The high-amylose flour fermentates showed the richest bioactive profile, containing stilbenes, carotenoids, and saponins. Present findings pave the way toward applying high-amylose flours to design novel functional foods.

Genome-wide association study of lipase and esterase in wholegrain wheat flour (Triticum aestivum L.).

Lipase activity is one of the main causes of the lipid rancidity in wholegrain wheat flour, leading to its short shelf life. Genetically diverse wheat germplasm offers potential for the selection of wheat cultivars with low lipase activity for stable wholegrain end use. This study evaluated 300 European wheat cultivars harvested in 2015 and 2016 on the genetic association of lipase and esterase activities in wholegrain wheat flour. Esterase and lipase activities in wholegrain flour were measured photometrically with p-nitrophenyl butyrate and p-nitrophenyl palmitate as substrates, respectively. Both enzyme activities showed wide ranges among all cultivars within each year, with differences up to 2.5-fold. The two years showed low correlations between each other, indicating a large environmental impact on the enzyme activities. Cultivars 'Julius' and 'Bueno' were suggested to be better suited for stable wholegrain products, as they had consistently low esterase and lipase activities compared to the other cultivars. A genome-wide association study revealed associations with single nucleotide polymorphisms in genes located on the high-quality wheat genome sequence of the International Wheat Genome Sequencing Consortium. Eight and four candidate genes were tentatively proposed to be associated to esterase and lipase activity, respectively, in wholegrain flour. Our work shows esterase and lipase activities from a new perspective, that combines reverse genetics to understand the underlying causes. This study outlines the possibilities and limitations to improve lipid stability of wholegrain wheat by genomics-assisted breeding methods, thereby offering new opportunities to optimize the quality of wholegrain wheat flour and wholegrain products.

5-Heptadecylresorcinol alleviated high-fat diet induced obesity and insulin resistance by activating brown adipose tissue.

The whitening and loss of brown adipose tissue (BAT) during obesity and aging are associated with a higher risk of metabolic syndrome and chronic diseases. 5-Heptadecylresorcinol (AR-C17), the specific biomarker of whole-grain wheat and rye intake, has been proved to have notable health promoting effects, whereas whether AR-C17 could modulate BAT function and the potential mechanism of action remains unclear. In this study, we found that AR-C17 could significantly inhibit body weight gain and insulin resistance in high-fat diet (HFD) induced obese mice. Moreover, AR-C17 treatment improved whole body energy metabolism and alleviated the whitening and loss of BAT compared with the HFD group. RNA sequencing and western-blot analysis indicated that expression of genes and proteins related to BAT energy metabolism was upregulated by AR-C17 administration, including AMPK, UCP-1, ACSL1, CPT1A, and SIRT3. These results suggested that brown adipose tissue might be the target of AR-C17 to prevent obesity and its associated insulin resistance.

Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.

Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method

The objects of this study were wheat grain (Shortandinskaya variety, harvest 2021) and wheat grain grinding products – whole grain (whole-ground) wheat flour of coarse, medium, and fine grinds. Studies have been carried out to establish the terms of safe storage of whole-grain (whole-ground) wheat flour of various sizes. Samples of whole-grain flour of coarse, medium, and fine grinding were obtained by grinding wheat grain in a finger-type single-rotor eight-row disintegrator. The resistance to storage of samples of whole-grain wheat flour of various sizes, as well as treated with gases (nitrogen, carbon dioxide) with a concentration of 2.0 mg/l, at a pressure of P=2.0 atm for 10 minutes, was investigated. Based on the indicators of QMAFAnM, the acid number of fat, and the acidity of gas-processed and unprocessed whole-grain wheat flour of various sizes, the terms of its safe storage were established. All safety indicators were examined within three months with a frequency of every 10 days. The relationship between the size of the flour product and its stability during storage has been established. It is recommended to store unprocessed whole grain wheat flour of coarse grinding up to 50 days, medium grinding – up to 40 days, fine grinding – up to 30 days. The treatment of whole-grain flour before storage with carbon dioxide has made it possible to prolong the period of safe storage of coarse flour to 70 days, medium grinding – up to 50 days, fine grinding – up to 40 days. The best results in the preservation of whole-grain flour, depending on the size of the grind, were shown by its treatment before storage with nitrogen in comparison with similar treatment with carbon dioxide. Nitrogen treatment has made it possible to recommend the duration of safe storage of coarse flour up to 90 days, medium – up to 60 days, small – up to 50 days

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread.

Effects of a 12-week whole-grain or refined wheat intervention on plasma acylcarnitines, bile acids and signaling lipids, and association with liver fat: A post-hoc metabolomics study of a randomized controlled trial.

We previously showed that whole-grain wheat (WGW) consumption had beneficial effects on liver fat accumulation, as compared to refined wheat (RW). The mechanisms underlying these effects remain unclear. In this study, we investigated the effects of WGW vs. RW consumption on plasma metabolite levels to explore potential underlying mechanisms of the preventive effect of WGW consumption on liver fat accumulation. Targeted metabolomics of plasma obtained from a concluded 12-week double-blind, randomized controlled trial was performed. Fifty overweight or obese men and women aged 45-70 years with mildly elevated levels of plasma cholesterol were randomized to either 98 g/d of WGW or RW products. Before and after the intervention, a total of 89 fasting plasma metabolite concentrations including acylcarnitines, trimethylamine-N-oxide (TMAO), choline, betaine, bile acids, and signaling lipids were quantified by UPLC-MS/MS. Intrahepatic triglycerides (IHTG) were quantified by 1H-MRS, and multiple liver markers, including circulating levels of β-hydroxybutyrate, alanine transaminase (ALT), aspartate transaminase (AST), γ-glutamyltransferase (γ-GT), serum amyloid A (SAA), and C-reactive protein, were assessed. The WGW intervention increased plasma concentrations of four out of 52 signaling lipids-lysophosphatidic acid C18:2, lysophosphatidylethanolamine C18:1 and C18:2, and platelet-activating factor C18:2-and decreased concentrations of the signaling lipid lysophosphatidylglycerol C20:3 as compared to RW intervention, although these results were no longer statistically significant after false discovery rate (FDR) correction. Plasma concentrations of the other metabolites that we quantified were not affected by WGW or RW intervention. Changes in the above-mentioned metabolites were not correlated to change in IHTG upon the intervention. Plasma acylcarnitines, bile acids, and signaling lipids were not robustly affected by the WGW or RW interventions, which makes them less likely candidates to be directly involved in the mechanisms that underlie the protective effect of WGW consumption or detrimental effect of RW consumption on liver fat accumulation. [www.ClinicalTrials.gov], identifier [NCT02385149].

5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread.

This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate during in vitro digestion. The folate bioaccessibility in bread varied from 44 to 96%. The inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content by 145% in bread but decreased folate bioaccessibility compared to the bread without added yeast because of the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in whole-grain wheat matrices than other matrices. This study demonstrated that the stability of 5-methyltetrahydrofolate is crucial for folate bioaccessibility in bread, and methods for stabilizing this vitamer should be further studied.

Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study

IntroductionIn 2012, the estimated global prevalence of pre-diabetes was 280 million, and the prevalence is expected to rise to 400 million by 2030. Oat-based foods are a good source of...

Theoretical and experimental determination of number of impacts required for caryopsis destruction

The article presents theoretical and experimental studies to determine the number of impacts to destroy the caryopsis. To substantiate the number of shock impacts, the Rebinder’s equation for determining the work on grinding was taken as the basis for theoretical studies. The transformation and development of the Rebinder’s equation enabled to theoretically obtain expressions for determining the amount of work required for guaranteed destruction of the caryopsis when a single impact was applied. An equation for determining the work of a particle destruction during a multiple number of impacts was also obtained. Its transformation enabled to obtain a function and implement a theoretical nomogram. The performed theoretical analysis of the obtained nomogram enabled to consider the energy costs when determining the required number of impacts for guaranteed caryopsis destruction at certain voltages. To validate the theoretical studies, the experiments on breaking down whole grains of wheat and barley were carried out. To conduct the experiments, an experimental setup to perform a series of experiments was developed. As a result of experimental studies, the value of the limiting stresses, at which no grain destruction is observed with any number of impacts, was determined. The magnitude of the stress for a single impact for guaranteed destruction of the caryopsis was determined. The main result of the experiments is the determination of the number of impacts for the destruction of barley and wheat kernels with minimal energy consumption.

Wholegrain intake, growth and metabolic markers in Danish infants and toddlers: a longitudinal study.

Wholegrain intake is linked to lower risk of lifestyle diseases, but little is known about its role in growth and metabolic health during the first years of life. We characterized wholegrain and dietary fibre intake in 439 Danish children at 9 and 36months of age and explored associations with height z-scores (HAZ), body mass index z-scores (BMIZ) and metabolic markers. We used pooled data from two infant cohorts and estimated intakes of total wholegrain, dietary fibre and wholegrain subtypes from 7-day dietary records. Associations with HAZ, BMIZ and non-fasting plasma low-density (LDLC) and high-density-lipoprotein cholesterol, triacylglycerol, insulin and glucose were analysed in mixed models, adjusted for potential confounders. Median (25th, 75th percentile) wholegrain intake was 7.5 (4.9, 10.5) and 6.5 (4.6, 9.0) g/MJ at 9 and 36months. Neither wholegrain nor dietary fibre intake were associated with HAZ (P ≥ 0.09). At 36months, wholegrain intake was inversely associated with LDLC (P = 0.05) and directly with glucose (P < 0.001). In secondary analyses, wholegrain rye was inversely associated with glucose at 9months and insulin at 36months (both P ≤ 0.03). Oat and wheat wholegrain were directly associated with glucose (both P ≤ 0.01) and wheat with BMIZ (P = 0.02) at 36months. Danish infants and toddlers have high intakes of wholegrain and dietary fibre, with no indication of compromised growth. In line with studies in adults, wholegrain intake was inversely associated with LDLC. The observed direct association between wholegrain intake and plasma glucose and associations with wholegrain subtypes should be investigated further.

DHPPA, a major plasma alkylresorcinol metabolite reflecting whole-grain wheat and rye intake, and risk of metabolic syndrome: a case-control study.

Whole-grain intake assessed through self-reported methods has been suggested to be inversely associated with the metabolic syndrome (MetS) risk in epidemiological studies. However, few studies have evaluated the association between whole-grain intake and MetS risk using objective biomarkers of whole-grain intake. The aim of this study was to examine the association between plasma 3-(3,5-Dihydroxyphenyl)-1-propanoic acid (DHPPA), a biomarker of whole-grain wheat and rye intake, and MetS risk in a Chinese population. A case-control study of 667 MetS cases and 667 matched controls was conducted based on baseline data of the Tongji-Ezhou Cohort study. Plasma DHPPA concentrations were assessed by high-performance liquid chromatography-tandem mass spectrometry. The MetS was defined based on criteria set by the Joint Interim Statement. Plasma DHPPA was inversely associated with MetS risk. After adjustment for age, sex, body mass index, smoking status, alcohol drinking status, physical activity and education level, the odds ratios (ORs) for MetS across increasing quartiles of plasma DHPPA concentrations were 1 (referent), 0.86 (0.58-1.26), 0.77 (0.52-1.15), and 0.59 (0.39-0.89), respectively. In addition, the cubic spline analysis revealed a potential nonlinear association between plasma DHPPA and MetS, with a steep reduction in the risk at the lower range of plasma DHPPA concentration. Our study revealed that individuals with higher DHPPA concentrations in plasma had lower odds of MetS compared to those with lower DHPPA concentrations in plasma. Our findings provided further evidence to support health benefits of whole grain consumption.

Plasma Alkylresorcinol Metabolite, a Biomarker for Whole-Grain Intake, Is Inversely Associated with Risk of Nonalcoholic Fatty Liver Disease in a Case-Control Study of Chinese Adults

Epidemiologic studies consistently find associations between whole-grain intake and reduced risk of obesity and related metabolic diseases, yet data on the potential of whole grains to prevent fatty liver diseases are scarce. To examine whether plasma 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA), a biomarker of whole-grain wheat and rye intake, is associated with nonalcoholic fatty liver disease (NAFLD). This case-control study of Chinese adults enrolled 940 NAFLD cases and 940 age- and sex-matched non-NAFLD controls (mean age: 55.2 y; 65% males). NAFLD diagnosis was defined as individuals whose hepatic ultrasound disclosed hepatic steatosis at any stage, after the exclusion of alcohol abuse and other liver diseases. Fasting plasma DHPPA concentration was measured by LC-MS/MS. Multivariate adjusted ORs and 95% CIs were estimated to assess the association between plasma DHPPA and NAFLD using conditional logistic regression. Plasma concentration of DHPPA was significantly lower in patients with NAFLD compared with controls (median: 9.86 nmol/L compared with 10.9 nmol/L, P = 0.002). In multivariable logistic regression models, the ORs (95% CIs) for NAFLD across increasing tertiles of plasma DHPPA were 1 (reference), 0.76 (0.54, 1.05), and 0.65 (0.45, 0.93), respectively (P-trend = 0.026). In addition, the inverse associations persisted in subgroups stratified by sex, age, BMI, abdominal adiposity, smoking status, physical activity, diabetes, hypertension, and hyperlipidemia. These results indicate that increased plasma DHPPA concentration is associated with lower risk of NAFLD in Chinese adults, independently of well-known risk factors. Our finding provides evidence to support health benefits of whole-grain consumption on NAFLD. This trial was registered at clinicaltrials.gov as NCT03845868.

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically and morphologically in an effort to understand the effect of chickpea flour on the rheology of doughs. The doughs were subjected to a variety of rheological tests to understand how chickpea flour substitution affects wheat dough rheological behavior. Strain sweep, frequency sweep and temperature sweep tests were carried out. Strain sweep tests show that chickpea flour dough has a significantly strong nonlinear behavior compared to white wheat flour dough and wholegrain wheat flour dough. Frequency sweep tests show the solid like behavior of the doughs. From the theoretical analysis of strain sweep and frequency sweep experimental results, we conclude that up to 10% substitution of chickpea flour to wheat flour does not alter the doughs rheological behavior. Temperature sweep tests show that the chickpea flour dough follows zero-order gelatinization kinetics, whereas white wheat flour dough and wholegrain wheat flour doughs follow first-order gelatinization kinetics.

Iron Bioavailability from Infant Cereals Containing Whole Grains and Pulses: A Stable Isotope Study in Malawian Children

BackgroundCompared with infant cereals based on refined grains, an infant cereal containing whole grains (WGs) and pulses with adequate amounts of ascorbic acid to protect against absorption inhibitors could be a healthier source of well-absorbed iron. However, iron absorption from such cereals is uncertain. ObjectiveWe measured iron bioavailability from ferrous fumarate (Fefum) added to commercial infant cereals containing 1) refined wheat flour (reference meal), 2) WG wheat and lentil flour (WG-wheat-lentil), 3) WG wheat and chickpea flour (WG-wheat-chickpeas), and 4) WG oat flour (WG-oat) and from ferrous bisglycinate (FeBG) added to the same oat-based cereal (WG-oat-FeBG). MethodsIn a prospective, single-blinded randomized crossover study, 6- to 14-mo-old Malawian children (n = 30) consumed 25-g servings of all 5 test meals containing 2.25 mg stable isotope-labeled iron and 13.5 mg ascorbic acid. Fractional iron absorption (FIA) was assessed by erythrocyte incorporation of isotopes after 14 d. Comparisons were made using linear mixed models. ResultsSeventy percent of the children were anemic and 67% were iron deficient. Geometric mean FIA percentages (–SD, +SD) from the cereals were as follows: 1) refined wheat, 12.1 (4.8, 30.6); 2) WG-wheat-lentil, 15.8 (6.6, 37.6); 3) WG-wheat-chickpeas, 12.8 (5.5, 29.8); and 4) WG-oat, 9.2 (3.9, 21.5) and 7.4 (2.9, 18.9) from WG-oat-FeBG. Meal predicted FIA (P ≤ 0.001), whereas in pairwise comparisons, only WG-oat-FeBG was significantly different compared with the refined wheat meal (P = 0.02). In addition, FIAs from WG-wheat-lentil and WG-wheat-chickpeas were significantly higher than from WG-oat (P = 0.002 and P = 0.04, respectively) and WG-oat-FeBG (P < 0.001 and P = 0.004, respectively). ConclusionIn Malawian children, when given with ascorbic acid at a molar ratio of 2:1, iron bioavailability from Fefum-fortified infant cereals containing WG wheat and pulses is ≈13−15%, whereas that from FeBG- and Fefum-fortified infant cereals based on WG oats is ≈7−9%.

Effects of Nitrogen plus Sulfur Fertilization and Seeding Density on Yield, Rheological Parameters, and Asparagine Content in Old Varieties of Common Wheat (Triticum aestivum L.)

Numerous epidemiological studies have highlighted the positive effects on health of wholegrain bakery products made from ‘old’ common wheat (Triticum aestivum L.) varieties. However, ‘old’ common wheat varieties display poor rheological properties, and there is limited information on its free asparagine (ASN) content, the main precursor to acrylamide during the baking process. This paper evaluates the effects of two seeding density levels (SD: 200 and 350 seed m−2), three nitrogen levels (NL: 35, 80 and 135 kg N ha−1), and two sulfur levels (SL: 0 and 6.4 kg S ha−1) towards improving the grain yield (GY), rheological characteristics, and ASN content of 14 ‘old’ common wheat varieties. SL and SD treatments significantly increased GY without decreasing the protein content (PC), while NL significantly increased the PC without affecting GY. The dough strength (W) increased significantly with increasing SL and NL but was significantly reduced with increasing SD. ASN significantly increased by 111% as NL increased from 35 to 135 kg ha−1, while ASN significantly decreased by 85.1% with the SL treatment. The findings show that 135 kg N ha−1 combined with 6.4 kg S ha−1 can improve the technical performance of ‘old’ wheat wholegrain flours while maintaining the ASN as low as possible.

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.

Influence of lutein content of marigold flowers on functional properties of baked pan bread

Lutein is a yellow plant pigment belonging to the xanthophyll family of carotenoids and widely present in marigold flowers. Lutein is an effective antioxidant that may be utilized in foods as a natural coloring pigment and functional food ingredient. The present study evaluated the effect of lutein in two types of marigold flowers belonging to the Tagetes erecta and Tagetes patula species on selected functional properties of baked pan bread. Marigold flowers dried by three different methods (oven, vacuum, freeze-drying) were incorporated into white wheat flour (WWF) and wholegrain wheat flour (WGF) bread recipes. Lutein content in marigold flower petals and baked breads were quantified using Ultra-Fast Liquid Chromatography (UFLC). Texture and color properties of baked bread crust and crumb were determined. Tagetes erecta marigold flower showed significantly higher amount of lutein, and freeze-drying process was found to be the best technique for preserving lutein in the baked products. The freeze-dried African marigold and French marigold petals had lutein content of 150.98 ± 26.87 ppm and 78.26 ± 0.66, respectively. The L* value and whiteness of baked breads decreased which led to decreasing lightness of WWF bread crumb after addition of MFP. The total color difference, ∆E, and the redness index, RI, between control WWF bread crumb and WGF bread crumb increased as the level of MFP increased in the bread formulations. The data suggest that lutein-rich ground marigold may be used as a functional food ingredient to enhance color as well as antioxidant properties of bread.

The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development

Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorganism growth dynamic during the fermentation of sourdough with germinated hull-less barley. The study was performed using three steps of fermentation, with different temperature and time parameters. At each step pH, dynamics of lactic acid bacteria (LAB), yeast-like fungi and total plate count (TPC) growth were determined using standard methods. The results of the study showed that the optimal fermentation conditions for the first stage are 48 h and 26 ± 1 °C, for the second stage 8 h and 26 ± 1 °C and for the third stage 20 h and 28 ± 1 °C. During fermentation of the sourdough, the pH 3.91 is reached, LAB 8.8 log10 CFU g−1, and the yeast-like fungi 8.7 log10 CFU g−1 was determined. Obtained data show that more than 80 bacteria and 50 microscopic fungal species were detected in hull-less barley flour, but after germination their diversity decreased and in the germinated hull-less barley sourdoughs dominated species were Pediococcus pentosaceus.